Best Ham And Pepperoni Stromboli Recipes

Ham and Pepperoni Stromboli image

Provided by Robert Irvine : Food Network

Time 40m

Yield 5 to 6 servings

Number Of Ingredients 10

1/4 cup all-purpose flour, for dusting
1 pound prepared pizza dough
2 egg whites, whipped
1 1/2 cups mozzarella
1 pound tavern ham, sliced thin
8 ounces capicola ham, sliced thin
8 ounces pepperoni, sliced thin
1 cup marinara or tomato sauce
1 tablespoon minced fresh parsley
10 to 12 fresh basil leaves

Steps:

Preheat the oven to 375 degrees F.
Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs.
Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.

Ham and Pepperoni Stromboli image

Provided by Beth Pierce

Categories Pizza

Time 1h5m

Number Of Ingredients 15

1 (.25 ounce) package active dry yeast
1 tsp sugar
1 c warm water
1/2 tsp salt
1 Tbsp olive oil
2 1/2 c cups all purpose flour plus extra for rolling
3 Tbsp butter
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
2 1/2 c finely shredded mozzarella
6 large thin slices sweet ham
1/2 c marinara plus more for dipping
6 oz pepperoni
1 egg beaten

Steps:

1. In a small bowl mix together yeast, sugar and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active small bubbles will form on the surface.
2. In the bowl of your stand mixer using dough hook add salt, yeast mixture and olive oil. Begin adding flour about 1/2 cup at time. Continue to add flour 1/2 cup at a time until the dough starts to pull from the sides.
3. Knead the dough for 3-4 minutes on a well floured surface.
4. Split dough in half. Roll dough out on lightly floured surface to an approximately 10 x 13 rectangle. Move dough to baking sheets.
5. Melt butter in small microwaveable bowl. Stir in basil, oregano and garlic powder. Brush over the laid out pizza crust. Sprinkle each crust with 1 cup of shredded mozzarella leaving a 1 1/2 inch border all around the pizza crust. Layer with ham leaving same border. Divide pizza sauce and spread over ham keeping off of the border. Layer with pepperoni overlapping again avoiding the border. Turn the pizzas horizontally in front of you and gently roll the pizza dough into logs sealing the edges as you go. Place seam side down on baking sheets.
6. Brush with beaten egg. Brush the tops lightly with the butter/herb mixture. Sprinkle each Stromboli evenly with the remaining mozzarella. Cut slits diagonally in the top about 1 inch apart.
7. Bake at 375 degrees for 20-25 minutes. Slice along slits and serve with extra marinara.